Establishment method of food precision nutrition index model

Abstract

The invention discloses a method for establishing a food precision nutritional index model, and belongs to the technical field of food nutriology, and the method specifically comprises the following steps: constructing a food classification table; constructing a precise nutritional ingredient detection analysis or calculation method; constructing a food accurate nutritional ingredient database; determining the weight of each precise nutritional ingredient; constructing a food nutrition index calculation model; and correcting the model. Through the food precision nutrition index model, the nutrition quality and scientific consumption cognition of residents can be further enhanced, the diet quality and health level of consumer groups are improved, and the food precision nutrition index model has important significance and far-reaching influence on promotion of diversified and nutritional development of the food industry and promotion of high-quality development of precision agriculture.

Description

Technical Field

[0001] The present invention relates to the technical field of food nutrition, and more specifically to a method for establishing a precise food nutrition index model. Background Art

[0002] The food industry is currently in an important stage of accelerating transformation and upgrading. With the development of my country's economy and society, the supply of food is changing from providing energy to providing multiple complex needs such as energy, nutrition, function, emotion and culture. From the product perspective, it is necessary to achieve the "six aspects" of the product, namely safety, nutrition, function, convenience, personalization and refinement, among which nutrition plays an important role and significance.

[0003] Therefore, providing a method for establishing a precise nutritional index model for food is an urgent problem to be solved by those skilled in the art. Summary of the invention

[0004] In view of this, the present invention provides a method for establishing a precise nutrition index model for food. By scientifically analyzing the nutritional components of food, a precise nutrition index for food is formulated, and precise nutrition of food is explored. This helps to promote the construction of precise nutrition standardization for food, guide consumers' nutritional cognition to shift to a precise type with diversified nutrition, and use nutrition as a starting point to solve the pain points of agricultural products. Science and technology will lead the agricultural economy from extensive traditional agriculture to precision agriculture.

[0005] In order to achieve the above object, the present invention adopts the following technical solution:

[0006] A method for establishing a food precise nutritional index model, the specific steps are as follows:

[0007] S1, construct a food classification table: classify and number the foods involved in the model;

[0008] S2, construct accurate nutrient component detection analysis or calculation method: find out all accurate nutrient components of each food in the classification table, and determine the detection method of each accurate nutrient component;

[0009] S3, constructing a precise nutritional database of food: summarizing the precise nutritional components, median content, and recommended daily intake of each food according to the method described in S2, and constructing a precise nutritional database of the food;

[0010] S4, determine the weight of each precise nutrient: evaluate the importance of each precise nutrient in food and its contribution to human health, and use the expert Delphi method to determine the weight values ​​corresponding to the four dimensions of richness index, contribution index, balance index and activity index, with the initial values ​​being 25, 25, 25, and 25 respectively;

[0011] S5, construct a food nutrition index calculation model, and its calculation formula is expressed as:

[0012] IPNQ=W d ·S d +W m ·S m +W b ·S b +W a ·i a

[0013] In the formula,

[0014] IPNQ stands for precise nutritional index of food;

[0015] W d , W m , W b , W a They are the weight values ​​of the richness index, contribution index, balance index and activity index of the nutrients contained in the food;

[0016] S d is the food abundance index;

[0017] S m Contribute to food index;

[0018] S b is the food balance index;

[0019] i a is the food activity index;

[0020] S6, Model correction: Compare the model data with the actual measurement values ​​regularly every year, correct the original data, and supplement the newly discovered precise nutrients in plant-based foods and animal-based foods.

[0021] The food described in step S1 includes the raw materials of plant food and animal food in the sixth edition of "Chinese Food Composition Table" compiled by the Nutrition and Health Institute of the Chinese Center for Disease Control and Prevention.

[0022] The precise nutritional components described in step S2 refer to the collective name for the nutrients contained in a certain food that can have a certain positive impact on human health or the micronutrients or bioactive components that have a certain nutritional intervention effect on the human body.

[0023] The detection methods of trace nutrients in the precise nutrient component detection methods described in step S2 refer to the methods described in the sixth edition of the "Chinese Food Composition Table", and the analysis or calculation methods of other active ingredients refer to national, industry, and group standards, or recognized and authoritative analysis and calculation methods obtained through extensive research.

[0024] The food richness index described in step S5 is calculated by the ratio of the number of precise nutrients in the food to the number of essential nutrients for the human body obtained by referring to the "Dietary Reference Intake of Chinese Residents 2023 Edition". The closer the ratio is to 1, the higher the nutritional richness of the food.

[0025] The food contribution index described in step S5 is calculated by the arithmetic mean of the ratio of the content of each precise nutrient in the food to the daily recommended intake of the nutrient. The closer the ratio is to 1, the higher the contribution of the precise nutrients in the food to the human body.

[0026] The food balance index in step S5 is calculated as follows: d and S m The sum of the absolute differences between the two and 1 is divided by 2. The closer the value is to 1, the more balanced the nutrients in the food are.

[0027] The food activity index described in step S5 represents a comprehensive evaluation index of the content grade score of each active ingredient, efficacy relevance and importance. The calculation method is the ratio between the content grade score of each active ingredient in the food and the ideal score. The closer the ratio is to 1, the higher the contribution of the food active ingredients to the human body.

[0028] It can be seen from the above technical scheme that compared with the prior art, the present invention discloses a method for establishing a precise nutrition index model for food. By scientifically analyzing the nutritional components of food, a precise nutrition index for food is formulated, and precise nutrition of food is explored, the construction of precise nutrition standardization for food is assisted, and consumers' nutritional cognition is guided to shift to a precise type with diversified nutrition. With nutrition as the starting point, the pain points of agricultural products are solved, and science and technology lead the agricultural economy from extensive traditional agriculture to precision agriculture.

[0029] The precision nutrition index scientifically defines and grades food nutrition, highlighting the nutritional value of food raw materials themselves and their contribution to human health. The emergence of the precision nutrition index will further enhance residents' nutritional literacy and scientific consumption awareness, improve the dietary quality and health level of consumer groups, and have important significance and far-reaching impact on promoting the diversification and nutrition of the food industry and promoting the high-quality development of precision agriculture. DETAILED DESCRIPTION

[0030] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0031] Example 1

[0032] S1 builds a food classification table (taking edible fungi as an example)

[0033] Classify and number the foods involved in the model;

[0034]

[0035]

[0036] S2 Establish precise nutrient component detection, analysis or calculation method

[0037] Find out all the precise nutritional components of each food in the classification table and determine the detection methods for each precise nutritional component;

[0038] Taking Tremella fuciformis as an example, the study conducted statistical analysis based on nearly 1,000 historical data from reference literature and product testing in the past five years, eliminated data with large differences or disputes, and finally determined all the precise nutritional components of Tremella fuciformis. It should be noted that for the fresh Tremella fuciformis in the historical data, when analyzing its nutritional composition, the data based on wet weight was divided by a conversion coefficient of 0.3 (i.e., 70% water content), and then the dry weight of Tremella fuciformis was used for unified analysis and calculation.

[0039] Tremella contains 28 essential nutrients for the human body, including protein, fat, carbohydrates, dietary fiber, water, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, valine, histidine, potassium, sodium, phosphorus, calcium, magnesium, zinc, iron, manganese, copper, selenium, vitamin C, vitamin E, vitamin B1, vitamin B2, and vitamin A, as well as 5 active substances, including polysaccharides, glycoproteins, triterpenes, polyphenols, and flavonoids.

[0040] When testing the precise nutritional components, the detection method for trace nutrients shall refer to the method described in the sixth edition of the "Chinese Food Composition Table", and the analysis or calculation methods for other active ingredients shall refer to national, industry, and group standards, or recognized and authoritative analysis and calculation methods obtained through extensive research.

[0041] S3, building a precise food nutrition database

[0042] Summarize the precise nutritional components of each food in S1 according to the method described in S2, determine the median content of the precise nutritional components and their recommended daily intake, and build a precise nutritional database for the food;

[0043] Taking Tremella as an example, its precise nutritional composition database is as follows:

[0044]

[0045]

[0046]

[0047] S4, determine the weight of each precise nutrient

[0048] According to the importance of each precise nutrient in food and its contribution to human health, the Delphi method is used to determine the weights corresponding to the four dimensions of richness index, contribution index, balance index and activity index;

[0049] Taking Tremella fuciformis as an example, the specific process is to design an expert Delphi questionnaire, select 12 industry experts from the expert database, assign weights, and score the importance and relevance of the activity index. The initial values ​​are 25, 25, 25, and 25, respectively. After two revisions, the weights of the Tremella fuciformis precise nutritional index were assigned and adjusted. Statistical analysis shows that the weight values ​​of the Tremella fuciformis richness index, contribution index, balance index and activity index are 29.8, 27.9, 24.2 and 18.1, respectively.

[0050] S5, construct a food nutrition index calculation model, and its calculation formula is expressed as:

[0051] IPNQ=W d ·S d +W m ·S m +W b ·S b +W a ·i a

[0052] In the formula,

[0053] IPNQ stands for precise nutritional index of food;

[0054] W d , W m , W b , W a They are the weight values ​​of the richness index, contribution index, balance index and activity index of the nutrients contained in the food;

[0055] S d The food richness index is calculated by the ratio of the number of precise nutrients in food to the number of essential nutrients for the human body obtained by referring to the "Dietary Nutrient Reference Intake for Chinese Residents 2023 Edition". The closer the ratio is to 1, the higher the nutritional richness of the food;

[0056] Tremella richness index = the number of precise nutrients in Tremella / the number of essential nutrients for the human body obtained by referring to the "Chinese Dietary Nutrient Reference Intake 2023 Edition" = 18 / 42 = 0.67;

[0057] Sm The food contribution index is calculated as the arithmetic mean of the ratio of the content of each precise nutrient in the food to the recommended daily intake of the nutrient. The closer the ratio is to 1, the higher the contribution of the precise nutrients in the food to the human body.

[0058] Tremella contribution index = (protein content / daily recommended intake + fat content / daily recommended intake + carbohydrate content / daily recommended intake + ... + vitamin A content / daily recommended intake) / 28 = 0.15;

[0059] S b The food balance index is calculated by dividing the sum of the absolute differences between Sd and Sm and 1 by 2. The closer the value is to 1, the higher the balance among the nutrients in the food.

[0060] Tremella balance index = (1-Tremella abundance index + 1-Tremella contribution index) / 2 = (1-0.67+1-0.15) / 2 = 0.59

[0061] i a The food activity index is a comprehensive evaluation index that represents the content grade score of each active ingredient, efficacy relevance and importance. It is calculated as the ratio between the content grade score of each active ingredient in food and the ideal score. The closer the ratio is to 1, the higher the contribution of the food active ingredient to the human body.

[0062] Tremella activity index = arithmetic mean of 5 active ingredients (grade score + function relevance score + importance score) = (0.9 + 0.8 + 0.8 + 0.9 + 0.9) / 5 = 0.86

[0063] According to the above values, the precise nutritional index of Tremella fuciformis is calculated by the formula:

[0064] IPNQ (Tremella) = 29.8*0.67+27.9*0.15+24.2*0.59+18.1*0.86 = 54.0

[0065] S6, Model correction: Compare the model data with the actual measurement values ​​regularly every year, correct the original data, and supplement the newly discovered precise nutrients in plant-based foods and animal-based foods.

[0066] The above description of the disclosed embodiments enables one skilled in the art to implement or use the present invention. Various modifications to these embodiments will be apparent to one skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the present invention. Therefore, the present invention will not be limited to the embodiments shown herein, but rather to the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A method for establishing a food precise nutritional index model, characterized in that: The specific steps are as follows: S1, construct a food classification table: classify and number the foods involved in the model; S2, construct accurate nutrient component detection analysis or calculation method: find out all accurate nutrient components of each food in the classification table, and determine the detection method of each accurate nutrient component; S3, constructing a precise nutritional database of food: Summarizing the precise nutritional components of each food in S1 according to the method described in S2, and determining the median content of the precise nutritional components and their recommended daily intake, and constructing a precise nutritional database of the food; S4, determine the weight of each precise nutrient: evaluate the importance of each precise nutrient in food and its contribution to human health, and use the expert Delphi method to determine the weight values ​​corresponding to the four dimensions of richness index, contribution index, balance index and activity index, with the initial values ​​being 25, 25, 25, and 25 respectively; S5, construct a food nutrition index calculation model, and its calculation formula is expressed as: IPNQ=W d ·S d +W m ·S m +W b ·S b +W a ·i a In the formula, IPNQ stands for precise nutritional index of food; W d , W m , W b , W a They are the weight values ​​of the richness index, contribution index, balance index and activity index of the nutrients contained in the food; S d is the food abundance index; S m Contribute to food index; S b is the food balance index; i a is the food activity index; S6, Model correction: Compare the model data with the actual measurement values ​​regularly every year, correct the original data, and supplement the newly discovered precise nutrients in plant-based foods and animal-based foods.

2. The method for establishing a food precise nutritional index model according to claim 1, characterized in that: The food described in step S1 includes the raw materials of plant food and animal food in the sixth edition of "Chinese Food Composition Table" compiled by the Nutrition and Health Institute of the Chinese Center for Disease Control and Prevention.

3. The method for establishing a food precise nutritional index model according to claim 1, characterized in that: The precise nutritional components described in step S2 refer to the collective name for the nutrients contained in a certain food that can have a certain positive impact on human health or the micronutrients or bioactive components that have a certain nutritional intervention effect on the human body.

4. The method for establishing a food precise nutritional index model according to claim 1, characterized in that: The detection methods of trace nutrients in the precise nutrient component detection methods described in step S2 refer to the methods described in the sixth edition of the "Chinese Food Composition Table", and the analysis or calculation methods of other active ingredients refer to national, industry, and group standards.

5. The method for establishing a food precise nutritional index model according to claim 1, characterized in that: The food richness index described in step S5 is calculated by the ratio of the number of precise nutrients in the food to the number of essential nutrients for the human body obtained by referring to the "Dietary Reference Intake of Chinese Residents 2023 Edition". The closer the ratio is to 1, the higher the nutritional richness of the food.

6. The method for establishing a food precise nutritional index model according to claim 1, characterized in that: The food contribution index described in step S5 is calculated by the arithmetic mean of the ratio of the content of each precise nutrient in the food to the daily recommended intake of the nutrient. The closer the ratio is to 1, the higher the contribution of the precise nutrients in the food to the human body.

7. The method for establishing a food precise nutritional index model according to claim 1, characterized in that: The food balance index in step S5 is calculated as follows: d and S m The sum of the absolute differences between the two and 1 is divided by 2. The closer the value is to 1, the more balanced the nutrients in the food are.

8. The method for establishing a food precise nutritional index model according to claim 1, characterized in that: The food activity index described in step S5 represents a comprehensive evaluation index of the content grade score of each active ingredient, efficacy relevance and importance. The calculation method is the ratio between the content grade score of each active ingredient in the food and the ideal score. The closer the ratio is to 1, the higher the contribution of the food active ingredients to the human body.

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